Text race history for Ryan (ryan_ghanbari)

Back to text analysis page

Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.

Game Time WPM Accuracy
213 2025-06-29 13:39:20 68.50 96%
162 2025-05-31 00:35:03 64.48 96%